Grilled Catfish with Mango Salsa
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 18 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 4 x 180 to 250 g (6 to 8 oz) U.S. Farm-Raised Catfish fillets
- 2 tsp. (10 mL) olive oil
- 1 tsp. (5 mL) garlic salt
- 1/2 tsp. (2 mL) cracked black pepper
- 1/4 tsp. (1 mL) ground red pepper
- Salsa
- 1 cup (250 mL) mango, peeled and diced
- 1 cup (250 mL) papaya, peeled and diced
- 1 Tbsp. (15 mL) minced green onion
- 1 Tbsp. (15 mL) minced red jalapeño
- 2 Tbsp. (30 mL) fresh lime juice
- 1 Tbsp. (15 mL) honey
Preparation
Preheat grill. Rinse fillets and pat dry. Brush each fillet with 2 mL (1/2 tsp.) olive oil. Combine seasonings and sprinkle 2 mL (½ tsp.) of mixture on the rounded side of each fillet.
Grill fillets over high heat, rounded side down, for 3 to 4 minutes. Turn fillets over and grill for 3 to 4 minutes or until fish flakes easily when tested with a fork. Serve with Mango Salsa.
Salsa
Combine all ingredients in a bowl. Mix well. Let stand at room temperature for 20 minutes. Use a slotted spoon to serve. Yields about 2 cups.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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